First start by placing the yellow raisins into a small bowl with the 2 tablespoons of brandy. Leave to soak whilst you prepare the other ingredients.
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Step 2
Scrub the potatoes and cook for 20 minutes or until semi-soft in boiling salted water. Drain away the water and dry the potatoes thoroughly -they should be nice and waxy. Slice horizontally into thin discs and place into a bowl. While still warm, add the melted butter and season to taste with a pinch of sea salt.
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Step 3
Into 6cm diameter bun cases or individual moulds, press the disks tightly inside and chill to set for at least 1 hour. Roll out the puff pastry to a thickness 0.5cm. Using a knife, run around the set potatoes to remove them from the mould. Along the centre of the puff pastry, place the set moulded potato circles with a few gaps between adding a few of the soaked sultanas on top. Brush egg wash on the outside edge of the pastry then seal by folding over the top with the opposite edge.
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Step 4
Using an 8cm round pastry cutter, form individual rounds around each set of potatoes. With a small 2cm pastry cutter, make a hole into the top each round. Push in the shaved chocolate and score lightly to make a creative pattern. Egg wash and sprinkle with a few pinches of sea salt. Set aside to rest and set the puffs. Pre-heat your oven to 240°C/gas mark 9. Once heated, bake the puffs for approximately 10 minutes. Remove from oven, and check the base is crisp and not soggy with a golden brown finish on top. Serve immediately.